There salmon and avocado tartare it’s a easy cold dish And rapid to prepare. Few ingredients for a recipe of sure success. Serve her as starter, second dish or, portioned into small glasses, such as finger food, everyone will like it.
Ingrediants
- 600 g of fresh salmon ready for raw consumption
- 1 medium-sized avocado
- 1 bunch of chives
- 1 sprig of wild fennel
- the juice of ½ lime or lemon
- 2 tablespoons of extra virgin olive oil
- salt
- pepper
Fresh and light, the salmon and avocado tartare it is always a refined idea for a dinner with friends, an anniversary or a special occasion. It’s a easy recipe And rapid to be made especially if you prepare it with fish ready for raw consumption.
Otherwise, to prevent anisakis infestation, you will need to keep the fish in the freezer at – 18 ° C for at least 96 hours (4 days), then thaw it slowly in the refrigerator before eating it. However, more and more fishmongers are selling fish already culled and ready to eat.
There salmon and avocado tartare that we propose here is a variant of the even simpler, but equally appetizing, salmon tartare, without avocado and flavored only with chives. But the variations on the theme are many, some as easy to make as the amberjack, celery and bottarga tartare and the lime tuna tartare (present in this recipe), others more sought after like the Tenagaebi Tartare.
OTHER TASTY RECIPES: Red prawn tartare with mango with mint oil, Fish tartare
How to prepare: Salmon and avocado tartare
- Execution
- easy
- Preparation time
- 15 min
- Portions
-
4
How to prepare: Salmon and avocado tartare
To prepare the salmon and avocado tartare, start by removing any bones from the previously chilled salmon steak with tweezers. Remove the skin with a narrow and long blade knife, then cut the salmon into slices about ½ cm thick.
Cut the thicker slices in half again, then cut into regular cubes.
Peel the avocado, remove the stone, then cut the pulp into cubes of the same size as the salmon. Combine the salmon and avocado in a bowl and toss with the oil, lime juice, a pinch of salt and a sprinkle of pepper. Season with the chopped chives and fennel and mix.
Using a round pastry cutter of about 8 cm in diameter, distribute the salmon and avocado tartare on the plates. Compact it gently with a spoon, then remove the ring. Serve immediately.
.
